Peel carrot, wash and cut lengthwise into thin slices with a peeler.
Pat cutlets dry and pat flat.
Season with salt and pepper. Place 2 bacon slices next to each other. Place the cutlets on top and spread with herb paste.
Cover with carrot slices, roll up and pin. Fry in hot oil for 15 – 20 minutes. For the dip, wash and finely chop the chives, stir into the crème fraîche and season. Remove meat. Deglaze drippings with 3 – 4 tablespoons water and vinegar. Bring to a boil and season.
Clean lettuce and lay out a plate with it. Cut the escalope rolls into slices and arrange on top. Drizzle marinade on top.
Serve with the herb dip.